Honey and Lavender Madeleine Cakes

Honey & Lavender are one of my favorite combinations. Simply uttering the words together sends a fluttering of taste memories and pleasureful experiences through my mind. Like visiting the lavender fields in the Provence region of France...

Honey Bees go crazy for lavender. And as prevalent as they are in the field, they'd much rather stick to their fragrant violet flowers than pay humans any attention. 

This recipe is so quintessentially French, that i just had to post it, as France is one of the biggest influences in my food profile. I made these little cakes for my mother's Garden Party but I'll admit that a good majority were eaten in the kitchen before guests even arrived. Their so hard to resist when their so tiny and warm. Dip into your favorite local honey, and you'll be transported to the Provence in your imagination. Enjoy!

Honey & Lavender Madeleine Cakes

(Recipe from At My French Table, a book gifted to my from my brother, Scott)

Ingredients: 

100g butter, plus extra for greasing

2 tablespoons honey (local is best)

3 eggs

1/3 cup caster (superfine) sugar

1 tablespoon soft brown sugar

1/2 teaspoon vanilla extract

100g self-rising flour

2 organic or unsprayed lavender sprigs, finely chopped

Plain (all-purpose) flour, for dusting

icing sugar, for dusting

Preheat over to 180 degrees for large Madeleine Cakes, Bump to 210 for smaller

Step1. 

Melt butter and honey in a small saucepan over low heat and put in medium sized bowl to cool. 

Step 2.

Once cool, add eggs, one at a time, then add both sugars, vanilla, and sift in flour. Stir lavender flowers into the mixture.

Step 3. 

Prepare your madeleine pan by brushing with melted butter and dusting with flour. 

Step4.

Spoon 1 Tablespoon of batter into each mould, then bake for 10 minutes. For smaller madeleine cakes, use 1-2 teaspoons, the mould should only be filled half way. And bake smaller cakes for about 6 minutes. You want the little belly to stick out. 

Step5. 

Cool cakes for 5 minutes before turning out onto wire racks to cool. Dust with icing sugar before serving.